Classic Risotto

Side Dishes


Under 30 minutes Without nuts Without Eggs Without peanuts

Nutritional Facts Per Serving

9 g
42 g
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 290
  • Lipides 7 g
  • Carbs 42 g
  • Protein 9 g


  • 4 tsp (20 mL) Sensations by Compliments First Cold Pressed Extra Virgin 100% Olive Oil
  • 1 small onion, finely chopped
  • 1 cup (250 mL) Compliments Arborio Rice
  • 1/2 cup (125 mL) white wine
  • 1 carton (900 mL) Compliments Chicken Broth - 35% Less Sodium
  • 1/4 cup (60 mL) freshly grated Parmesan cheese
  • 1/2 tsp (2 ml) pepper


  1. Start by heating 2 tsp (10 mL) of olive oil in a heavy-bottomed, medium-size saucepan over medium heat. Add the onion and sauté, stirring until translucent, about 3 min. Next, add the rice, stirring to coat in oil until lightly toasted, about 2 min. Tip: Toast the rice to prevent the kernels from absorbing too much moisture and making the dish mushy.
  2. Add the wine and stir until it's almost fully absorbed. Then, add the chicken broth one cup (250 mL) at a time. It's not necessary to stir constantly, but you should stir often. Let the rice almost fully absorb the broth before adding another cup. Tip: Slowly add the broth, one cup at a time.
  3. Continue cooking until the rice is creamy, cooked through but still firm to the bite, about 20 min. Stir in the Parmesan cheese and pepper. Serve with a drizzle of the remaining olive oil and a shaving of fresh Parmesan if desired. Tip: Stir occasionally until broth is almost absorbed.

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